Recipes from Ami
Fujian Tofu
1/2 cup frozen peas
1/2 can broken straw mushrooms
1/2 can shitake mushrooms (you can use soaked dry or fresh shitake mushrooms too, but the can ones work best for this recipe), thinly sliced
1/3 cup thinly diced brocolli or chinese brocolli stems
1lb/454g/16oz block of medium firm tofu, cut into small cubes
1 cup vegetable or chicken stock
1 tbsp cornstarch
1 1/2 tsp oyster sauce
1 tsp soy sauce
1/4 tsp sesame oil
1. mix the sauce ingredients together and set aside
2. bring about 1/4 cup water in a medium saucepan to boil and add in peas, both mushrooms and brocolli stem
3. cover and let steam until peas have hydrated, then add in tofu and let stand for a few more minutes (if the water starts running out, add a little more)
4. add in sauce, and stir well, let simmer for 5 minutes
5. Done! Eat :D
Cashew Chicken
boneless, skinless chicken breast, diced
1 small green pepper, chopped into squares
1 cup diced, peeled celery
5 slices of ginger
1/2 cup unsalted cashew nuts
1 tsp baking soda
Marinade:
1 tsp cornstarch
1/2 tsp Chinese cooking wine
Sauce:
1/2 tbsp oyster sauce
3/4 tsp soy sauce
3 tbsp water
dash of black pepper
1/2 tsp Chinese cooking wine
1/8 tsp sesame oil
(10:47:33 PM) Ami angelwings: 1. Marinade the diced chicken breast in the baking soda for 20 minutes and then rinse the chicken clean of the baking soda.
2. Pat dry the chicken with paper towels and then marinate it in the cornstarch and chinese cooking wine for another 20 minutes.
3. Mix the sauce ingredients together and set aside.
4. On high heat, heat up 1 tbsp of cooking oil in a wok, and then stir fry the chicken breast until it is half cooked. Set aside.
5. Heat up another tbsp of cooking oil and add in the green peppers, celery and ginger and stir fry until you smell the peppery aroma of the peppers.
6. Add the chicken back in and then the cashew nuts and do a few more stirs.
7. Add in the sauce and stir fry until chicken is fully cooked. Dish out and eat :D
